Heat your oven to 375°F (190°C). Cut 1/4 inch (6mm) off the head of garlic and place the head, cut side up, on a big square of aluminum foil. Give it a splash of water and a splash of olive oil. Bring the corners of the foil up over the garlic to make a loosely wrapped little package. Bake for about 45 minutes. Remove the garlic from the oven and let it cool in the foil. Squeeze the roasted garlic out of 4 or 5 cloves and save the rest to spread on grilled bread with salted butter.

Put the roasted garlic, the raw garlic, clove, mustard, vinegars, egg yolks, anchovies, and lemon juice into a blender or food processor and blend for 30 seconds or until combined.

With the machine running, add the olive oil in a slow, stead stream until it's incorporated and the dressing looks smooth. Taste and add salt, pepper, and more lemon juice as desired. The dressing will keep for a week in the refrigerator.

Excellent, really delicious. Served on a warm roasted vegetable salad, mixed with barley for heft. Used the Serious Eats method for emulsifying mayo with immersion blender— less than one minute to perfection.

I left out the mustard (not a flavor I was looking for, neither was mayo) and used the Worcestershire sauce. Brilliant. A few drops of blood orange bitters made little difference, but I liked adding them at the table with great ceremony for all to see. My guests really thought the bitters were the secret to the dressing.

Egg yolks are an emulsifier. You can leave them out and the only issue would be that it might separate. dijon mustard about 1 tsp might work or lecithin (I am not sure how much). Commercial mayo would work also. If you have a sous vide, you can pasteurize your eggs and use them "raw" safely. I have also seen pasteurized fresh eggs in the grocery store but I live in a big city. I hope these options help.

I agree with subbing Mayo for the egg yolks; however, the "Just Mayo" mayonnaise is made without eggs (it's vegan) and replaces them with powdered peas (no, really!). It's actually very good jarred mayo. I have long used a Cesar Salad dressing made with mayo subbed in for the egg yolks. Works wonderfully.

recognizing this is not my recipe, looking at the ingredients, I was gonna try leaving out the egg yolks and maybe add a bit more oil, if needed. I've made a similar dressing without a recipe and it turned out great....so hopefully would work w the adj noted above.

I would try substituting mayo. Maybe 1 Tbl per yolk, although I would start with one Tbl and increase as needed for body in the dressing. (I've subbed this in a few things calling for eggs since may is basically oil and egg.) I also have to be careful about certain raw ingredients.